Ingredients

Preparation

Melt butter in heavy large skillet over
medium-high heat. Add pears, cut
side down. Tuck thyme sprigs around
pears. Cook until cut sides are brown (do
not turn pears over), about 3 minutes.
Transfer pears to plate. Add rosť wine
and wildflower honey to same skillet and
boil until mixture is reduced to about 1
cup, scraping up any browned bits, about
4 minutes. Reduce heat to medium-low
and add pears, cut side up. Spoon some of
juices in skillet over pears, cover skillet,
and simmer until pears are tender, about
10 minutes. DO AHEAD: Pears can be made
4 hours ahead. Uncover and let stand at
room temperature. Rewarm pears before
continuing, if desired.

Place 1 warm or room-temperature
pear half, cut side up, on each of 6 plates.
Drizzle pears with sauce from skillet.
Spoon scoop of Persimmon Ice Cream
alongside pears and serve.

SELECT LATEST REVIEWS

A delicious desert with a refined taste and appearance! I had no persimmon ice cream. So I added 1 and 1/2 light brown sugar in the syrup and served the pears with fresh cream whipped with vanilla essence. Right before serving, I added a splash of Grand Marnier in the syrup. Outstanding!

mhavouzari from Cyprus, Europe / 10.20.13

Print with Recipe

The persimmon ice cream especially, with some persimmon syrup left over as a topping was wonderful and fragrant and was new to everyone served.

rmnini from San Francisco, Ca / 11.17.08

Print with Recipe

I didn't had rose
but I had some
really yummi pears
so I decided to
substitute the rose
with some dry
sherry, and it was
great!!!!! I am not
a really big fan of
persimmon and I
think that the taste
of the pears with
the thyme is
elaborate enough, so
maybe just using
plane good vanilla
ice cream? Another
similar recipe that
I once made
suggested some
coarse grind black
pepper too.. So 3 forks only because I think that persimmon is weird.